Roasted Beets

Pecan Vinaigrette

1/2 cup toasted pecans

1/4 tsp freshly ground black pepper

2 Tbs Dijon mustard

1 Tbs chopped shallots

1/4 cup champagne vinegar

2/3 cup water

1 tsp kosher salt

3 Tbs extra virgin olive oil

Preheat oven to 350 degrees. Season the fish with ½ tsp of kosher salt and
black pepper to taste. Preheat a large saute pan over medium-high heat and sear
the salmon on each side for 3-5 minutes. Glaze each piece with 1 tsp of maple
syrup and finish in the oven until cooked to desired temperature. Medium rare is
recommended.
In a large bowl combine arugula, roasted beets, ¼ cup of toasted pecans, bleu
cheese and ½ cup of pecan vinaigrette. Evenly divide salads between four plates.
Top each with salmon and drizzle 1 Tbs of pecan vinaigrette and 1 Tbs of
toasted pecans.

For the roasted beets, Preheat oven to 375 degrees. Cover
the beets with water and roast in oven
until tender. About 20-30 minutes. Peel
and dice.

For the pecan vinaigrette, combine all ingredients in a blender
except for the olive oil and blend until
well mixed. Slowly drizzle in olive oil.